Probably
not the best known, but Taiwanese Rice Noodles Soup (台式米粉湯) is another significant Taiwanese dish which is supper common in Taiwan
from breakfast shops to local night markets. This is also a common home dish that
every Taiwanese family would have their own recipe. Taiwanese rice noodles soup
could be very simple with fewer ingredients, but today I would like to do a sumptuous
version to make it full of umami and Taiwanese flavour. This is what
I called a hearty nostalgic reminder of my Taiwanese home.
Ingredients
-2 raw squid tubes, cut into pieces.
-2-3 ginger
slices, cut into matchstick-sized pieces.
-3-5
tbsp rice cooking wine.
Marinate
squid and ginger in rice wine for 15 minutes.
Other
ingredients
-2 packs
of rice noodles, soaked in hot water for 5 minutes, drain and set aside.
-3-5
dried shiitake mushrooms, soaked in 1 cup water until soften, drain and cut
into thin strips. Keep shiitake soaking water.
-2 tbsp dried shrimps, soaked in 1 cup water until
soften, drain and keep shrimps soaking water.
-1 cup
of water.
-1 celery
stick, lightly peeled off the strings and finely chopped.
-3-4
pieces Chinese leaves, cut into strips.
-Finely
chopped chives.
-Finely
chopped spring onions.
-1 tbsp
sea salt.
-1 tbsp
fish sauce.
-1 tsp white
pepper.
-Fried
shallots or fried onions to garnish.
Method
1. Heat
oil in a large stock pot over medium high heat, stir fry Chinese leaves, shiitake
mushrooms, spring onions, dried shrimps, celery and chives until soften and fragrant.
2. Pour shiitake
and shrimps soaking water and 1 cup of water, bring it to a boil and reduce the
heat, simmer for 5 minutes, season with salt and fish sauce.
3. Add
rice noodles, cook for 2-3 minutes.
4. Add
squid, ginger and soaking rice wine, cook for a further 1-2 minutes.
5. Serve
into noodle bowls, add white pepper and sprinkle with fried shallots.
本來想做小卷米粉，但最後又演變成料很多的豪華版本，雖然英國買得到米粉，但有時還是會很想念充滿家鄉味的粗米粉，有人也跟我一樣是喜歡吃粗米粉的嗎？
